1880 Korean recipes. Page 28 of 79. Compare ingredients and cooking times. Korean Steamed Kimchi Mushroom Noodles, Korean Seasoned Sea Grapes Salad.
Fresh noodles are laid over kimchi and oyster mushrooms, the lid goes on, and they cook in the steam rising from the kimchi juices. Almost no liquid is left at the end, so it looks like a stir-fry, but the sour, spicy kimchi flavor goes right through each strand.
Thin and wiry, kkosiraegi seaweed snaps cleanly between the teeth, a texture nothing like soft miyeok or kelp. Twenty seconds in boiling water is the limit, and an immediate plunge into cold water brings back the spring. Maesil-cheong, a sweet green plum syrup, gives the sour dressing a fruity note, and cucumber strips add a fresh, green aroma against the sea flavor. Served cold, it makes a refreshing summer side.
A cream cheese filling with yuja-cheong (Korean citron preserve) bakes as one slab over a cracker crust, then chills firm before being cut into squares. The citrus comes through after the dense cheese and keeps the finish light.
Steamed eggplant, cooled and torn along the grain, comes apart in silky, slippery strands. They are dressed with soy sauce, rice vinegar, and chili flakes and kept cold, and the more dressing you use, the closer it gets to a chilled salad.
Only two-thirds of the cooked red beans are pushed through a sieve; the rest stay whole, so there are beans to bite into in the thick porridge. The glutinous rice balls (saealsim) need a little more time after they float to cook through to the center.
Young spring mugwort is mild, with little bitterness, and lean chicken breast leaves its grassy scent clear. The seasoning is kept light with soup soy sauce and cooking wine, and the mugwort, tough stems picked out, goes in last and comes off the heat while still bright green.
Mild green chilies are split lengthwise, packed with a pork and tofu filling and fried in a thin batter. One bite goes through crisp coating, then snappy pepper, then soft filling.
Raw, the fruit of the oriental raisin tree is small, knobbly, astringent and rather flat. Twenty-five minutes over low heat with jujubes, ginger and a cinnamon stick turns the water deep brown and gives it an earthy, faintly sweet aroma. The pot then rests, covered and off the heat, for five minutes before straining.
Halved and scored in a grid, the eggplant cooks cut side down under a lid, and the trapped steam turns the inside creamy while the skin keeps a little bite. The soy and garlic sauce is spooned into the cuts while the eggplant is still hot.
A young chicken is simmered whole on the bone, lifted out, and its meat pulled apart and served under the clear broth. Only whole garlic, jujubes, green onion and ginger go into the pot, so the seasoning is just salt and pepper at the end.
Each perilla leaf is folded around a thin layer of beef and tofu, and a bite goes through the egg coating to the leaf's aroma before it reaches the meat. Packing in more filling would bury that aroma under the beef, which is why it is spread thin, right to the edges of the leaf.
The soft tofu slowly comes apart in the broth until the whole pot is silky, with crisp bits of young cabbage stem in between. Only a touch of gochujang goes into the doenjang, so it tastes savory more than spicy.
The sea bream is steamed whole and goes to the table that way, which is why the dish turns up at holiday meals and when guests come. Soy sauce never touches the fish before steaming; it is heated, mixed with the juices that collect on the plate, and spooned over at the end.
Young spring napa cabbage (eolgari) soaks up seasoning quickly through its thin leaves and tender stems and turns pleasantly sour by the next day. That speed cuts both ways: 20 to 30 minutes of salting is plenty, and longer turns the stems tough. The stems are a better signal than the clock: the cabbage is turned once midway, and salting stops as soon as they bend slightly. Salted shrimp and fish sauce fill in savory depth that a short ferment would otherwise lack, while glutinous rice paste helps the chili seasoning cling to every leaf. Koreans make this lighter kimchi in spring, when aged winter kimchi starts to feel heavy.
Shrimp, squid and springy fresh wheat noodles share a dark, glossy dressing of chili oil, soy sauce and oyster sauce. Oyster sauce bridges the seafood's briny sweetness and the soy base, so the bowl leans toward savory depth rather than plain saltiness. Blending the chili oil evenly into the soy seasoning before tossing lets it coat the noodles and seafood in a thin, even film. Speed decides the texture: a short blanch and a quick high-heat toss keep the shrimp bouncy and the squid tender instead of rubbery. The noodles keep softening while they are mixed, so they come out of the pot 30 seconds short of the package time, and both noodles and seafood are drained hard so no water dilutes the sauce.
It looks like radish saengchae, but kohlrabi is juicier and lightly sweet, closer to a pear, which gives the salad a noticeably different taste. The vegetable is the swollen base of a cabbage-family stem, and its fibrous outer layer comes off in a thick peel. Fish sauce supplies savory depth and vinegar a sour lift, both framing the mild sweetness. It turns up most in spring and autumn, when kohlrabi is in season.
Piped into a doughnut pan and baked rather than fried, these come out soft all the way through, closer to a small cake. The batter has yogurt, milk and yuja-cheong, Korean citron preserve, and the minced ginger is stirred into the yuja-cheong first so it does not end up in one clump. Overbaked, they turn dry, and checking starts at 12 minutes.
The steamed eggplant is torn by hand rather than cut, because the ragged strands hold the soy sauce and sesame oil better than a clean knife edge. Once dressed it turns dark and glossy, and on warm rice it all but melts.
The deodeok browns in butter, but half the butter is held back and melted into the soy and rice syrup sauce just before the heat goes off. The root is peeled first, then pounded and torn along its fibers.
Dallae, Korean wild chives with small white bulbs, join the gochujang pork only once the meat is fully cooked. They get a single minute over the flame and finish wilting in the residual heat after it is turned off. Their sharp, pungent scent is strongest at the white bulb end.
Under a sticky, shiny gochujang and honey glaze, the potato starch crust on these chicken pieces still crunches. They go into the sauce right before serving.
Roasted black sesame, ground fine and warmed in milk, gives a nutty, coffee-free latte whose texture depends on the grind. The blender runs only in short bursts, because a long run makes the seeds release oil and clump.
Soy-marinated short rib meat, seared over high heat, comes topped with a pile of green onion shreds that have been soaking in cold water. Each pick of the chopsticks takes hot meat and cold, crisp onion together.
After the whole chicken has simmered for fifty minutes, the meat comes off and the bones go back in alone for another fifteen, releasing gelatin that gives the clear broth a gentle body. Unlike samgyetang, it has no ginseng or glutinous rice, only onion, garlic and ginger, so the taste is mostly chicken.